Ingredients:
For the Cannoli Shells:
1 package (15 oz) of cannoli shells (store-bought or homemade)
1 cup all-purpose flour (if making homemade shells)
1 tablespoon sugar (if making homemade shells)
1/2 teaspoon cinnamon (if making homemade shells)
1/4 teaspoon salt (if making homemade shells)
1 tablespoon unsalted butter, softened (if making homemade shells)
1 egg (if making homemade shells)
1-2 tablespoons white wine or vinegar (if making homemade shells)
For the Lemon Filling:
1 cup ricotta cheese
1 cup mascarpone cheese
1/2 cup powdered sugar
1/4 cup fresh lemon juice
Zest of 1 lemon
1 teaspoon vanilla extract
For the Meringue Topping:
2 large egg whites
1/2 cup granulated sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
Instructions:
Prepare the Cannoli Shells:
If using store-bought cannoli shells, skip to the next step. If making homemade shells, combine flour, sugar, cinnamon, and salt in a bowl. Add the softened butter and mix until crumbly.
Add the egg and wine (or vinegar) and mix until a dough forms. Roll out the dough thinly and cut into circles. Wrap around cannoli forms and fry until golden brown. Let cool and remove from forms.
Make the Lemon Filling:
In a mixing bowl, combine the ricotta cheese, mascarpone cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract. Mix until smooth and creamy. Adjust sweetness to taste.
Fill the Cannoli:
Using a piping bag or a zip-top bag with the corner snipped off, fill each cannoli shell with the lemon filling. Set aside.
Prepare the Meringue Topping:
In a clean mixing bowl, beat the egg whites with an electric mixer until frothy. Add the cream of tartar and continue to beat until soft peaks form.
Gradually add the granulated sugar while continuing to beat until stiff peaks form. Stir in the vanilla extract.
Top the Cannoli:
Pipe or spoon the meringue topping onto each filled cannoli. Use a kitchen torch to lightly toast the meringue, or place them under a broiler for a few seconds until golden brown (watch closely to prevent burning).
Serve:
Serve the Zesty Lemon Meringue Pie Cannolis immediately, garnished with additional lemon zest or fresh berries if desired.